Sticky Garlic Herb BBQ Chicken Thighs
These sticky garlic herb BBQ chicken thighs are tender, juicy, and coated in a sweet and savoury glaze with rich garlic and herb flavours. A delicious family dinner!
Sticky Garlic Herb BBQ Chicken Thighs are coated in a rich, sweet and savoury glaze with plenty of garlic and aromatic herbs. The chicken stays tender and juicy, while the BBQ sauce caramelizes into a deliciously sticky coating. I especially love those golden edges that add extra flavour to every bite. It’s a comforting, flavourful chicken dinner that’s perfect for busy weeknights, weekend meals, or casual family gatherings.
Juicy BBQ Chicken Thighs with a Sticky Garlic Herb Glaze
These sticky garlic herb BBQ chicken thighs are coated in a rich, flavourful sauce that caramelizes beautifully as they cook. The combination of savoury garlic, aromatic herbs, and a touch of sweetness creates tender chicken with a deliciously glossy finish.
Why You’ll Love These Garlic Herb BBQ Chicken Thighs
Chicken thighs are naturally juicy and hold up beautifully to the bold BBQ glaze. I especially like how the sauce develops those slightly sticky, caramelized edges without losing the tenderness of the meat. The garlic and herbs add depth, making this a lovely alternative to ordinary BBQ chicken.
Perfect for Weeknight Dinners and Weekend BBQs
These glazed chicken thighs are a great choice for family dinners, relaxed weekend meals, or casual gatherings. Serve them with roasted potatoes, fluffy rice, or a crisp garden salad. I like to spoon a little extra sauce over the chicken just before serving for an extra burst of flavour.
Garlic Herb Seasonings for Sticky BBQ Chicken Thighs
The secret to these sticky garlic herb BBQ chicken thighs is combining a bold barbecue sauce with garlic spread seasoning, garlic salt, and Italian herbs. I like how the garlic adds a savoury kick while the herbs balance the sweetness of the BBQ sauce. As the chicken cooks, the sauce develops a rich, sticky glaze with lovely caramelized edges. It’s a simple combination of pantry seasonings that gives these juicy chicken thighs plenty of flavour without much fuss.
Marinating Chicken Thighs in Garlic Herb BBQ Sauce
For these sticky garlic herb BBQ chicken thighs, I like to toss the chicken thoroughly in the barbecue sauce, garlic seasoning, and Italian herbs until every piece is evenly coated. Letting the chicken sit in the marinade gives the seasonings time to develop their flavour. I find using kitchen tongs makes it much easier to coat the chicken without making a mess. As the thighs cook, the sweet and savoury BBQ marinade develops a beautifully sticky, caramelized glaze.
My Kitchen Tip: Juicy BBQ Chicken Thighs with a Sticky Garlic Herb Glaze
One thing I find helpful when making sticky garlic herb BBQ chicken thighs is letting the seasoned chicken rest in the marinade before cooking. It gives the garlic and herbs time to develop their flavour. I also like to reserve a little fresh BBQ sauce for brushing on toward the end of cooking. This creates a beautifully glossy, caramelized glaze without letting the sugars burn. Let the chicken rest for a few minutes before serving to keep it tender and juicy.
Sticky Garlic-Herb BBQ Chicken Thighs
Equipment
- Outdoor barbecue or gas grill
- Grill brush
- Long-handled grilling tongs
- Instant-read meat thermometer
- Large mixing bowl or resealable bag
- Small bowl for the BBQ marinade
- Measuring cups and spoons
- Basting brush
- Clean plate or serving platter
- Paper towel
Ingredients
- 6 chicken thighs raw, boneless and skinless , about 1½ lb
- ¾ cup BBQ Sauce divided – Bull’s-Eye Bold Original
- 1 tbsp olive oil
- 1 tbsp honey or packed brown sugar
- 2 tsp apple cider vinegar or fresh lemon juice
- 1 tsp Johnny’s Garlic Spread Seasoning
- 1 tsp Club House Italiano Seasoning
- ¼ tsp Club House Garlic Salt
- ¼ tsp black pepper
- Chopped parsley or green onions optional
Instructions
Prepare the chicken:
- Pat the raw chicken thighs dry with paper towel and place them in a large bowl or resealable bag.
Make the BBQ marinade:
- Combine ½ cup BBQ sauce, olive oil, honey, vinegar, garlic spread seasoning, Italian seasoning, garlic salt and black pepper.
Marinate the chicken:
- Pour the marinade over the chicken and turn the thighs until evenly coated. Cover and refrigerate for at least 30 minutes or up to 8 hours.
Preheat the barbecue:
- Preheat the grill to medium-high heat, about 400°F (205°C). Clean and lightly oil the grill grates to help prevent sticking.
Grill the chicken thighs:
- Remove the chicken from the marinade and let the excess drip off. Discard the used marinade. Place the thighs on the hot grill and cook for 5–7 minutes.
Turn and continue grilling:
- Flip the chicken and cook for another 5–7 minutes, adjusting the heat if the sauce begins to burn.
Add the BBQ glaze:
- During the final 2–3 minutes, brush both sides of the chicken with the reserved ¼ cup BBQ sauce. Turn once or twice until the sauce becomes sticky and lightly caramelized.
Check for doneness:
- Grill until the thickest part of the chicken reaches at least 165°F (74°C). Chicken thighs are often even more tender when cooked to about 175°F (79°C).
Rest and serve:
- Transfer the grilled BBQ chicken thighs to a clean plate and let them rest for 5 minutes. Garnish with chopped parsley or green onions before serving.
Notes
- For juicy grilled BBQ chicken thighs, choose boneless, skinless thighs that are similar in size so they cook evenly.
- Marinate the chicken for at least 30 minutes. For deeper garlic-herb BBQ flavour, refrigerate it for 2 to 8 hours.
- Discard any marinade that has touched the raw chicken. Use only the reserved clean BBQ sauce for basting.
- Lightly oil the grill grates before cooking to help prevent the marinated chicken thighs from sticking.
- Grill over medium-high heat, but reduce the temperature if the sugary barbecue sauce begins to darken too quickly.
- Brush on the extra BBQ sauce during the final 2 to 3 minutes. This creates a sticky, caramelized glaze without burning.
- Boneless chicken thighs are safely cooked at 165°F (74°C), but they often become more tender around 175°F (79°C).
- Let the grilled BBQ chicken rest for 5 minutes before slicing so the juices stay inside the meat.
- Use garlic salt lightly because the barbecue sauce and garlic spread seasoning already contain sodium.
- Serve these easy BBQ chicken thighs with coleslaw, corn, grilled vegetables, potato salad, rice or roasted potatoes.
- Store leftover grilled chicken thighs in an airtight container in the refrigerator for up to 4 days.
- Leftover BBQ chicken is delicious in wraps, sandwiches, salads, tacos and rice bowls.